Anthocyanin-containing beverage
By blending copper ions with a specific ratio to anthocyanins and adjusting pH, the photodegradation of anthocyanins in beverages is suppressed, ensuring their stability.
US20260150865A1Pending Publication Date: 2026-06-04SUNTORY HLDG LTD
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Patent Information
- Application Number
- US19/401834
- Authority / Receiving Office
- US · United States
- Patent Type
- Applications(United States)
- Current Assignee / Owner
- Priority Date
- 2024-11-29
- Filing Date
- 2025-11-26
- Publication Date
- 2026-06-04
AI Technical Summary
Technical Problem
Anthocyanins in beverages suffer from photodegradation due to poor light resistance, and existing methods for chlorophyll stabilization are not applicable as their chemical structures differ.
Method used
Blending a copper ion into the beverage with an anthocyanin and adjusting the ratio of copper ion content to anthocyanin content (B/A) to 0.000003 or more, along with specific pH ranges, to suppress photodegradation.
Benefits of technology
The method stabilizes anthocyanins in beverages, maintaining their integrity over time.
✦ Generated by Eureka AI based on patent content.
Abstract
The beverage contains an anthocyanin. A copper ion is blended into the beverage containing the anthocyanin. When a copper ion content is “B” ppm and an anthocyanin content is “A” ppm, a ratio of B / A, is adjusted to 0.000003 or more. It was found that an effect of photodegradation of the anthocyanin can be suppressed.
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